सिन्घाड़े के आटे की पूरी –. सिंघाड़े के आटे की पूरी व्रत मे खाइ जाती है, इसे आप आलू की सब्जी या व्रत मे बनने वाली किसी भी सब्जी के साथ खा सकती है, तो चलिए आज हम भी व्रत की पूरी ही बनाते है --
Just like packaged wheat flour, you get 'Bedmi Puri Atta' in the local grocery stores in North India, but many make it at home by soaking and grinding the urad dal /husked black gram
this helps tomakepoori crispy. but make sure to knead dough soft. now add spices like chilli powder, garam masala powder, dry mango powder, ajwain seeds and salt to taste
For beginners / cooking newbees,even to roll out a poori properly would be a herculean task and topit,tomake a puffy and fluffy puri will not be a child's play either
Though kidstake time to get familiar with new foods, but soon with these colorful and attractive food they will understand the approach to their healthy life
You can also use a mix of kuttu ka atta and singhare ka atta. together in the same recipe. I am hoping very soon I will make these and post the recipe on the blog
VratKe Aloo Poori. Barnyard millets or samvat and sabudana both has sweet hint so the idli taste slightly sweet which actually makes the idli and dosa delicious, I didn't use cooking soda or eno (fruit salt) to ferment the batter so one can't expect the idli to bi soft and fluffy like normal idlis we make
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